Our Foodie Friday post this week is brought to you by none other than Busvlogger (aka James Moore).
I developed this simple version of Ramen Salad for busy families with picky kids. If someone you’re serving can’t even, with the green onions, leave them out and reserve them as a garnish. I also give you a few pointers for add-ins that make this salad a lot of fun.
James Moore: Choose Your Garnish Ramen Salad
Ingredients
- 2 packages Ramen noodles
- 1 14- ounce package coleslaw
- 1 bunch green onions (greens chopped)
- 1 6-ounce can black olives
- 1 cup sliced almonds
- 1 8-ounce can sliced water chestnuts
- 1 cup sunflower seeds
Salad
- 1/3 cup white vinegar
- 1/3 cup sugar
- 1 cup canola oil
- 1/8 teaspoon garlic powder
- 2 packages chicken seasoning from Ramen package
Dressing
- 1 cup edamame
- 1 15-ounce can Mandarin orange segments, halved
- 1/4 cup cilantro
- ed pepper flakes
Garnishes
Instructions
- Cook noodles as directed on package (or leave crunchy). Drain; let cool.
- In a large bowl, mix all dressing ingredients until sugar is dissolved.
- Combine all ingredients except garnishes and crunchy noodles. Chill.
- If you chose to keep noodles crunchy, incorporate just before serving. Present garnishes alongside your salad.
- You can really get creative with your garnishes.
- Try panko or, heck, crunch up your favorite chips; wouldn't crushed Takis be interesting?
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